What began in 1966 as a one-man operation started by Helmut Koenig is now a globally active company. Andreas Putz, Head of Group Marketing and Product Management,
talks about Koenig’s approach to baking technology and strategy for the future, on the company’s 60th anniversary.
Paul Nunes was appointed President and Chief Executive Officer of Ashworth in June 2023. He has extensive experience in various roles with the company for over three decades.
In September, Las Vegas was the glamorous home of the latest and finest concepts in baking. The key takeway: the global industry is determined to succeed and thrive, same as it ever was.
How the EU can support the sustainable growth of the European bakery ingredients sector.
Susann Seidemann, iba Director, shares a view of the upcoming trade show from the organizer’s point of view.
In 2025, iba returns after two years – in Düsseldorf, from May 18 to 22, before resuming its regular three-year-schedule in 2027.
Chip Czulada embarked on a new role as the President of Reading Bakery Systems (RBS) at the beginning of 2024. He shares with Baking+Biscuit International magazine his view on the first six months at the helm of the company where he has been working for over 20 years.
Verhoeven Family of Companies launched its latest technology, its vacuum cooling and baking technology, remotely. However, equipment testing and adjusting the process to the specifics of the destination environment is key.
Savimex has been thriving on disruptions; those that came its way and those that it is boldly innovating. The cracker and pretzel producer has made a name for itself in Europe and beyond, with its own brands including Savi, and private-label offerings.
The ninth and biggest installment of Gulfood Manufacturing took place between November 7 and 9 at the Dubai World Trade Centre, with 3,000 exhibitors.
Cindy Yao holds not one, but two leadership roles at one of the industry’s leading companies. She talks about combining
Throughout its century in the business, Cavan Bakery has kept a keen eye on the future. The company has recently started a new chapter by moving into a new home, a facility three times the size of its old one.
There are numerous approaches to in-store baking optimization, depending on the concept of each bakery, its product needs and the baseline of its operations. The big expectations come from oven innovation.
